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A filling, nutritious and energizing lunch – this Falafel Salad Bowl with Creamy Feta Dip is a belly-filling (Aka: a salad that’s actually satisfying!) and really tasty meal.Filling enough for dinner.
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#Foodie#summervibes#recipe
Blackberry & Brie Grilled Sandwich
Servings: 2 sandwiches Prep: 10 minutes Cook: 8–10 minutes
Ingredients
4 slices sturdy bread (sourdough, country white, or brioche)
6–8 oz brie, rind on, sliced
1 cup fresh blackberries (or 3/4 cup if large), lightly smashed
1–2 tsp honey or maple syrup
1 tsp lemon juice + pinch zest (optional, brightens berries)
2–3 tbsp unsalted butter, softened (or 50/50 butter–mayo for extra crisp)
Pinch kosher salt and a few grinds black pepper
Optional: a few thyme leaves or basil, arugula, thin red onion, or a light drizzle of balsamic glaze
Instructions
Make the berries
Gently mash blackberries with honey (and lemon juice/zest if using). Add a tiny pinch of salt. You want a spoonable, jammy mix with some whole berries left.
Butter the bread
Spread the outside of each bread slice with softened butter (or a thin butter–mayo mix).
Assemble
Flip two slices butter-side down. Layer brie evenly, leaving a small border. Spoon a generous line of blackberries over the brie (don’t flood the edges). Crack on a little black pepper. Add herbs or a whisper of balsamic if you like. Top with remaining slices, butter-side up.
Griddle low and slow
Heat a nonstick skillet over medium‑low. Cook sandwiches 3–4 minutes per side, pressing gently, until deep golden and the brie is fully melted. If browning too fast before the melt, lower heat and cover the pan for 30–60 seconds.
Serve
Rest 1 minute, slice, and serve warm. Optional: tuck a few arugula leaves inside just before serving.
Tips
For thicker, jam‑style berries, warm them 1–2 minutes in a small pan to reduce juices.
Add salty crunch with a couple shards of crispy prosciutto or bacon.
Great with a simple arugula salad or tomato soup.